复合生物保鲜剂对金线鱼鱼肉肠的保鲜作用

Effect of Composite Biological Preservative on the Quality of Nemipterus virgatus Sausages

摘要: 为探究复合生物保鲜剂对金线鱼鱼肉肠的保鲜作用,采用空白对照、0.09%壳聚糖+0.07%柠檬酸+0.025% ε-聚赖氨酸+0.09%竹醋液复合生物保鲜剂、0.1%山梨酸钾对照处理金线鱼鱼肉肠,贮藏在4 ℃条件下,以菌落总数、pH、白度、持水性、质地为评价指标。结果表明:在4 ℃贮藏条件下,随着贮藏时间的延长,菌落总数升高,pH和质地总体呈现升高趋势,白度先升高后下降,持水性下降。复配组的菌落总数和pH显著(p<0.05)低于空白组,白度显著(p<0.05)高于空白组。

Abstract: In order to evaluate the preservation effect of composite biological preservative on the quality of Nemipterus virgatus sausages, the Nemipterus virgatus sausages from the control group, 0.09% chitosan+0.07% citric acid+0.025% ε-polylysine+0.009% bamboo vinegar group and 0.1% potassium sorbate group were stored at 4℃. The total colony number, pH, whiteness, water holding capacity and texture were measured during storage. The results demonstrated that the total colony number, pH and texture increased generally, whiteness increased and then decreased, water holding capacity decreased with the extension of storage time at 4℃.The total colony number and pH in the compound group were significantly (p<0.05) lower than those in the control group, and the whiteness was significantly (p<0.05) higher than that in the control group.